Another no so Meatless Monday – Kale and Chicken Casserole


Kale and Chicken Casserole




3/4 lb. pasta

2 Tbs. butter

1 yellow onion, diced

3 garlic cloves, minced

1 lb kale, chopped

2 C. chicken, cooked and chopped

48 oz. ricotta cheese

3 Tbs. lemon zest

3/4 C. Parmesan cheese


Preheat oven to 350 degrees.

Cook pasta, drain and return to pot.

Melt butter over medium-high heat.

Add onion and garlic, cook until onion begins to soften. Add kale, cover, and cook until almost tender, about 5 minutes.

Transfer to pot with the pasta.

Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan and season with salt and pepper.

Transfer mixture to a 9-by-13-inch baking dish, top with 1/4 cup Parmesan.

Bake until top is golden, 30 minutes.